Ingredients
SAUCE
6 garlic cloves
1/2 tsp salt
2 tsp paprika
1/2 tsp cumin
1/2 tsp cayenne
3/4 cup cilantro, chopped
3/4 cup parsley, chopped
1 juice of 1 lemon
3 tbsp mild red or white wine vinegar
3 tbsp virgin olive oil
1 salt to taste
VEGETABLES
1 1/2 lb fingerling or red potatoes
1 large red bell pepper, cut in 1 1/2-inch squares
1 large green bell pepper, cut in 1 1/2-inch squares
1 large yellow bellpepper, cut in 1 1/2-inch squares
20 celery pieces, about 2
1 salt to taste
1 lb red or yellow tomatoes, cut in eights
2 tbsp virgin olive oil
Directions
sauce: With a mortar and pestle or in a food processor, crush garlic
with salt, paprika, cumin and cayenne until it forms a fairly uniform
paste.Add herbs and bruise them with a few poundsings of the pestle.
Then stir in lemon juice, vinegar and olive oil.Season with salt to
taste.
Vegetables: If using fingerlings, slice them in half lengthwise.If
using round potatoes, slice into 1/2-inch thick rounds or quarter
rounds.
Put potatoes, bell peppers and celery in a bowl, season with salt
and toss with sauce. Transfer to a large, shallow baking dish;
intersperse tomatoes among potato mixture. Drizzle oil over the top,
cover with foil and bake for 35 minutes at 350 degrees. Remove foil
and bake 20 minutes more or until vegetables are tender. Serves 4 to
6.
Per serving: 285 cal; 4 g prot; 7 g fat; 52 g carb; 0 chol; 60 mg
sod; 6 g fiber; vegan
Vegetarian Times, Nov 93/MM by DEEANNE
Servings: 6 servings
Potato~ Pepper & Tomato Casserole W/Morocca Recipe brought to you by Recipe Ideas
Categories: Candy; Casserole; Main Dish; Tomato; Vegetable
The History of Recipes
Historians have tracked the existence of recipes way back into distant history, in truth as far into history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, generally, these early cook books were just very simple pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to historians are a few stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. During Roman times 25BC a man called Apicius created some documents which described recipes cooked by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, entrees and afters, a style of dining still practiced today. Aspicius tells us how the cooks of Roman times made use of a wide range of spices, including a few that will be familiar to modern cooks like bay, rue and dill. In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. The introduction of these new foods and spices led to an outbreak in cookery books, many of which are kept safe in private libraries. Like it or not, the introduction of television brings us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Potato~ Pepper & Tomato Casserole W_Morocca recipe.
